Steaks
Porterhouse Steaks are super-sized t-bones with extra tenderloin. The New York Strip is on one side of the bone and the tenderloin is on the other. This is a premium grilling steak that should be cooked low and slow to a doneness of no more than medium rare.
Boneless Ribeye Steaks are premium, high flavor, relatively tender cuts of meat that are perfect for grilling. They should be grilled low and slow to a doneness of no more than medium rare.
T-Bone steaks are super steaks. The NY strip is on one side of the bone and the tenderloin is on the other. T-Bones are premium grilling steaks that should be grilled low and slow to a doneness of no more than medium rare.
Sirloin Steaks are a great, relatively lean boneless steak. They can be carved up in one-inch cubes for the finest Kabob meat on Earth, or grilled as a nice large steak low and slow to a doneness of no more than medium rare.
Chuck Eye Steaks are a great, boneless steak that are very similar to the boneless ribeye, although not quite as tender. They are a true Hunter/Gatherers steak with a nice balance of lean to fat. They should be grilled low and slow to a doneness of no more than medium rare.
Chuck Steaks are cut ½ inch thick and are good for grilling. We like them for their great flavor. Chuck steaks consist of three primary muscles. Two of the muscles are on the tough side, the muscle in the middle is very tender. We grill low and slow to no more than medium rare. The less tender parts are sliced thin. The tender muscle in the middle is a treat and is the same muscle that makes the Flat Iron Steak.